Great Recipes, United Street, Los Angeles, CA (2026)

08/05/2026

HIGH PROTEIN GREEK YOGURT DOUBLE CHOCOLATE BANANA BREAD WITH GOOEY LAYERED SLICES

Ingredients

Dry ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/2 cup protein powder (preferably chocolate flavor)

Wet ingredients

3 medium ripe bananas (mashed)
1 cup plain Greek yogurt
2 large eggs (lightly beaten)
1/3 cup honey
1 teaspoon vanilla extract

Additional ingredients
1 cup double chocolate chips

Gooey layer mixture
1/2 cup heavy cream
1/2 cup chopped dark chocolate or semisweet chocolate

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan with a light coating of oil or nonstick spray.

In a large bowl, combine the whole wheat flour baking soda baking powder salt unsweetened cocoa powder and protein powder. Stir these dry ingredients together until well mixed.

In a separate bowl, blend the mashed bananas Greek yogurt eggs honey and vanilla extract until the mixture is smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined. Take care not to overmix the batter to ensure a tender bread.

Fold in the double chocolate chips evenly through the batter.

Prepare the gooey chocolate layer by heating the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove the pan from the heat and add the chopped chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy.

Pour half of the banana bread batter into the prepared loaf pan so that it covers the bottom evenly. Then carefully spoon and spread the gooey chocolate mixture over this layer. Finally gently pour the remaining batter on top. For a marbled effect, you may use a knife to lightly swirl the layers together but take care not to overdo it so the gooey layer remains distinct.

Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center of the loaf. The toothpick should come out mostly clean with a few moist crumbs, and the center will look set.

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely. Once cooled, slice the bread into pieces to reveal the delicious double chocolate and gooey layered interior.

Enjoy this high protein twist on classic banana bread as a healthy breakfast treat or a satisfying snack."

08/05/2026

Fluffy Cottage Cheese Blueberry Cloud Bread

Ingredients

3 eggs large
Three quarters cup cottage cheese
Half cup blueberries fresh or thawed if frozen
One fourth teaspoon baking soda
Two tablespoons honey
One fourth teaspoon salt
Half teaspoon vanilla extract

Instructions

Preheat the oven to 350 Fahrenheit and prepare a baking sheet by lining it with parchment paper if available
In a large bowl whisk the eggs then add the cottage cheese honey and vanilla extract and mix until the ingredients are incorporated
Sprinkle in the baking soda and salt and stir until evenly distributed in the mixture
Gently fold the blueberries into the batter taking care not to break them up too much
Using a spoon drop portions of the mixture onto the prepared baking sheet forming individual rounds or clouds about two inches in diameter
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes until the cloud bread is puffed and lightly golden
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack to finish cooling
Serve warm as a light breakfast treat or as a snack and enjoy the soft fluffy texture combined with the fresh taste of blueberries and cottage cheese"

08/05/2026

High Protein Greek Yogurt Double Chocolate Banana Bread Bars with Gooey Centers

Ingredients

2 medium ripe bananas mashed well
1 cup nonfat Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1/3 cup honey
1/4 cup melted coconut oil
1 1/2 cups whole wheat flour
1/2 cup vanilla whey protein powder
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips divided
1/2 cup dark chocolate chunks

Instructions

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 9 inch square baking pan or line it with parchment paper to ensure easy removal of the bars.

In a large bowl combine the mashed bananas nonfat Greek yogurt eggs vanilla extract honey and melted coconut oil. Stir the mixture until smooth and well blended.

In a separate bowl whisk together the whole wheat flour vanilla whey protein powder unsweetened cocoa powder baking powder baking soda and salt. Slowly add this dry mixture to the wet ingredients and stir gently just until combined. Avoid overmixing to keep the bars tender.

Fold in half of the semi-sweet chocolate chips making sure they are evenly distributed throughout the batter.

Spread half of the batter evenly in the prepared baking pan. Sprinkle half of the dark chocolate chunks over this layer. Then carefully add the remaining batter on top making sure it covers the dark chocolate evenly. Sprinkle the remaining dark chocolate chunks and the rest of the semi-sweet chocolate chips on top.

Bake in the preheated oven for 25 to 30 minutes. The bars should be set around the edges but still moist and gooey in the center. To test for doneness insert a toothpick in the center; it should come out with moist crumbs and some melted chocolate rather than completely dry batter.

Allow the bars to cool in the pan for about 15 minutes before transferring them to a cooling rack. This cooling time helps the bars set further while retaining a deliciously gooey center.

Serve these high protein banana bread bars warm or at room temperature for the best gooey chocolate experience and store any leftovers in an airtight container in the refrigerator. Enjoy!"

08/05/2026

Pumpkin Protein Muffins

Ingredients

1 cup pumpkin puree
2 eggs large
1/2 cup milk any kind you prefer
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 cup protein powder vanilla flavored or unflavored
1 cup whole wheat flour
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1/4 cup chopped walnuts or pecans optional

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or lightly grease the tin
In a large bowl whisk together the pumpkin puree eggs milk honey and vanilla extract until well combined
In a separate bowl stir together the whole wheat flour rolled oats protein powder baking soda baking powder ground cinnamon ground nutmeg and salt
Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix
If using chopped walnuts or pecans fold them into the batter
Evenly divide the batter among the muffin cups filling each about two thirds full
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely
Enjoy these muffins for breakfast or as an energizing snack
"

08/05/2026

Soft Vanilla Banana Cinnamon Greek Yogurt Donut Cake Baked in a Square Pan with Vanilla Glaze

Ingredients for the Cake

1 cup Greek yogurt
1 cup mashed ripe banana (about 2 medium bananas)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs at room temperature
1/3 cup vegetable oil (or melted butter if preferred)
2 teaspoons pure vanilla extract
1 and 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Ingredients for the Vanilla Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch square baking pan so that the cake will release easily after baking.

In a large bowl, combine the Greek yogurt, mashed banana, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk the mixture until it is smooth and evenly blended.

In a separate bowl, sift together the all purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gently fold the dry ingredients into the wet mixture until just combined. Take care not to overmix, as this can result in a tougher texture.

Pour the batter into the prepared square pan and smooth the top with a spatula to ensure even baking.

Place the pan in the preheated oven and bake for 25 to 30 minutes. To check if the cake is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. If not, continue baking for a few more minutes and test again.

Once baked, remove the cake from the oven and set it on a wire rack to cool completely while you prepare the glaze.

To make the vanilla glaze, mix the powdered sugar, milk, and vanilla extract in a small bowl. Stir until the glaze is smooth and free of lumps.

After the cake has cooled, drizzle the vanilla glaze evenly over the top. Allow a few minutes for the glaze to set before serving.

Enjoy your Soft Vanilla Banana Cinnamon Greek Yogurt Donut Cake as a delicious treat any time of the day."

08/05/2026

Fluffy Cottage Cheese Cloud Bread Recipe

Ingredients

1 cup cottage cheese
3 egg yolks
3 egg whites
1 tablespoon lemon juice
1/2 cup almond flour
1/2 teaspoon baking powder
A pinch of salt (optional)

Instructions

Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium bowl, combine the cottage cheese with the egg yolks until the mixture is well blended. In another clean bowl, add the egg whites and lemon juice. Beat the egg whites with an electric mixer on high speed until they form stiff peaks.

Gently fold the beaten egg whites into the cottage cheese and egg yolk mixture. Sprinkle the almond flour, baking powder, and salt over the mixture. Fold the dry ingredients in carefully until the batter is smooth and well combined. Be sure not to overmix so as not to deflate the egg whites.

Spoon the batter onto the prepared baking sheet, forming rounds or dollops about 2 inches in diameter. Place the baking sheet in the preheated oven and bake for about 15 to 20 minutes until the cloud breads are firm and lightly golden on the edges. The bread should have a light and airy texture when done.

Remove the cloud bread from the oven and let it cool on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy the cloud bread on its own or with your favorite toppings while it is still warm."

08/05/2026

Easy Cottage Cheese Brownies Recipe

Ingredients

One cup cottage cheese
Three large eggs
One cup granulated sugar
One teaspoon vanilla extract
One half cup cocoa powder
One half cup all purpose flour
One quarter cup melted butter
A pinch of salt

Instructions

Preheat your oven to three hundred and fifty degrees Fahrenheit. Grease an eight by eight inch baking pan and set it aside.

In a blender or food processor combine the cottage cheese with the eggs, sugar, vanilla extract, cocoa powder, all purpose flour, melted butter and a pinch of salt. Blend the mixture until it becomes smooth and uniform.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Place the pan in the preheated oven and bake for twenty five to thirty minutes. The brownies are done when a toothpick inserted into the center comes out mostly clean with only a few moist crumbs.

Remove the pan from the oven and let the brownies cool for at least ten minutes before cutting them into squares.

Enjoy your delicious cottage cheese brownies!"

08/04/2026

Soft and Chewy Greek Yogurt Chocolate Chip Banana Cookie Bars with Gooey Centers

Ingredients

1 and 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg at room temperature
1 teaspoon vanilla extract
1 large ripe banana mashed until smooth (about 1/2 cup)
1/2 cup plain Greek yogurt
1 cup semisweet chocolate chips

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 9 inch baking pan or line it with parchment paper so that the cookie bars will come out easily.

In a medium bowl, sift together the all purpose flour, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer or by hand until the mixture is light and creamy. Add the egg and vanilla extract and mix until well combined.

Stir in the mashed banana and Greek yogurt until the mixture is smooth. Gradually add the dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing to maintain a tender texture.

Fold in the chocolate chips evenly so that they are distributed throughout the batter.

Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula to ensure even baking. Place the pan in the preheated oven and bake for 22 to 25 minutes. The top should turn a light golden color and the edges will be set. The center should remain soft and slightly underbaked to achieve that delicious gooey texture. If you prefer a firmer center, bake for an extra 2 minutes but take care not to overdo it.

Remove the pan from the oven and let it cool on a wire rack for at least 20 minutes. This resting time will help the bars settle and make them easier to cut without crumbling. Once cooled, slice into squares or rectangles.

Enjoy these soft and chewy cookie bars as a delightful snack or dessert. They are best served warm and can be stored in an airtight container at room temperature for up to 3 days."

08/04/2026

Healthy Pumpkin Spice Cottage Cheese Muffins for Fall Enjoyment

Ingredients

1 cup pumpkin puree
1 cup small curd cottage cheese
3 large eggs
1/2 cup unsweetened almond milk
1/3 cup honey
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Instructions

Preheat your oven to 375 degrees Fahrenheit and line a 12 cup muffin tin with paper liners or lightly grease each cup
In a large bowl whisk the eggs and then add the pumpkin puree cottage cheese almond milk honey and vanilla extract until well blended
In another bowl combine the whole wheat flour rolled oats baking powder baking soda salt cinnamon nutmeg ginger and cloves
Slowly stir the dry ingredients into the wet mixture stirring only until just combined so that the muffins remain light and tender
Divide the batter evenly among the 12 prepared muffin cups filling each about three quarters full
Place the muffin tin into the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely
Enjoy these healthy pumpkin spice cottage cheese muffins warm or at room temperature as a delicious fall treat"

08/04/2026

Cookie Dough Protein Balls

Ingredients

1 cup rolled oats
1/2 cup peanut butter or almond butter
1/4 cup honey or maple syrup
1/4 cup vanilla protein powder
1/2 cup mini chocolate chips
1 teaspoon vanilla extract
A pinch of salt

Instructions

In a medium bowl, combine the rolled oats, protein powder, mini chocolate chips, and the pinch of salt. In a separate bowl, mix the peanut butter, honey, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until the mixture is uniformly combined. If the mixture appears too dry, add a small amount of water one teaspoon at a time until the consistency is right for shaping. Cover the bowl and refrigerate the mixture for about 30 minutes so it firms up. After refrigeration, scoop out spoonfuls of the mixture and roll them between your hands to form balls roughly the size of a walnut. Place the finished balls on a plate or storage container. Store in an airtight container in the refrigerator to keep them fresh. Enjoy these protein rich treats as a quick snack or post workout boost."

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